I had onion jam for the first time in Italy as a part of a dessert cheese plate, and it was so amazing I couldn’t believe I had never heard of it! It has taken me awhile to learn how to execute it myself – jam is easy to mess up!
Don’t overcook your jam!
It will crystalize and leave you with no option but to throw out your mason jar – a true tragedy! A friend taught me to put a plate in the freezer and test the texture of the jam. It speeds up the process, so you know how the jam will set once it’s cooled. Before it’s too late!
How to eat Onion Jam
- Cheese Plate: Delicious with really any cheese. I like it best with a hard cheese, both sharp like a cheddar or pecorino or mild like a manchego
- Sandwiches: This would be especially good on a grilled cheese with brie and apples!
- Burgers: Use in place of caramelized onions to add a sweet and savory extra juiciness to your favorite burger!
Onion Jam
A sweet and savory addition to cheese plate or sandwich!
Ingredients
- 5 cups onions sliced
- 2 cups granulated sugar
- 2 tbsp balsamic vinegar
- 1 tsp salt
- 2 tbsp extra virgin olive oil
Instructions
- Put a small, freezer-safe plate in the freezer
- In a pan over medium-high heat, add olive oil, sliced onions, salt, and half a cup of water. Saute until water is evaporated, then turn heat down to low
- Saute onions until they start to turn caramel in color, then add sugar. Allow sugar to melt before stirring.
- Stir continuously until sugar reduces down by about half and thickens, about 10 minutes. Test it on the cold plate to see if it sets. Once it is the texture you desire in your jam, it is ready. Turn off the heat, and stir in balsamic vinegar.
- Allow to cool, then store in sterilized mason jars.
Tried this recipe?Let us know how it was!